Summer has finally settled in on south east Idaho. The past few days have been in the 80’s and 90’s and I just can’t get enough! I love, love, love summer and the heat it brings! The older I get the more I am beginning to embrace the “lighter side” of this seasons ingredients. Not because they have less calories, but because of their fresh vibrant flavors. I used to hate summer food periodicals because they were full of “slim down, lighten up” food tips. I still loathe that stuff, but I am learning to take pleasure in the fruits and vegetables of summer. I am even having thoughts about sweet treats I could make with fruit! Most normal humans have traveled down this expansive culinary highway. I, on the other hand, have always thought of dessert, containing fruit, as boring, diet garbage. If it did not contain chocolate, peanut butter, or cream cheese it probably was not worth eating. I am beginning to change my tune. We purchased an amazing huckleberry/raspberry pie from a quaint little dairy last weekend (I will tell you all about it soon). We ate the entire pie, and with each bite new ideas popped into my head. Maybe there is life after double chocolate brownies! I really do not know how I began with citrus marinade and ended with chocolate brownies, maybe the intense summer heat is stifling my thoughts. I am thoroughly OK with that! Keep the heat a coming Mr. Summertime!
Summer Citrus Marinade
-6 cloves garlic
-1 red onion
-2 limes (segmented and remaining juice squeezed out)
-1 orange (segmented and remaining juice squeezed out)
-2 jalapenos (seeded)
-10 oz. Sprite
– ½ c. soy sauce
– ¼ c. olive oil
-1 T. chili powder
-1 T. cumin
Pour/toss first five ingredients into a food processor. Pulse a few times until everything is minced. Scrape processed contents into a large bowl. Add remaining ingredients to bowl. Whisk to combine. Next add your meat. Marinate for 2 to 4 hours in the fridge. I use this marinade for chicken or fish. I also usually pour the whole mess into a gallon sized Ziploc while marinating. It makes cleanup easy and helps prevent cross contamination in the fridge.
*Note the chicken breast pictured was marinated in this marinade for ~ 2 hours. It was then grilled and then smothered with: a purchased hot jalapeno salsa, Mexican crema (mixed with a little fresh squeezed lime), and crumbled cotija.
Compelling Calorie Clue:
~100 calories worth of: mayonnaise (ends up being just over 1T)
P.S. I Love Mayonnaise! I will not even touch the light or fat free stuff! If I can’t afford the calories I just will not eat it. I know it is probably very simple to make too! One of these days…..